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Preheat oven to 350 ̊F (180 ̊C).
Peel and roughly chop the vegetables and place them in a large bowl.
Add the olive oil, nutmeg, cinnamon, cumin, curcuma, salt, and pepper. Mix well.
Transfer the vegetables to a baking sheet or oven-safe dish
Roast for 30 minutes.
Remove vegetables from the oven and transfer to a pot.
Add vegetable broth and bring to a boil over high heat.
Reduce heat, cover and let simmer 20 minutes, or until vegetables are tender.
Puree using a hand blender and serve.
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